This is an ode to hummus. Hummus has earned the title of a universal dish. From an upscale to a fast food restaurant, there is a good chance that you may find hummus on the menu, and if not, probably the place next door has it. There is also a good chance that the person you are with says, “Man, I love hummus.”
The other day, at my husband’s graduation party (yes, graduation party #43….what can I say? After residency there are some grey hairs now), my mother-in-law Majedah made a large batch of hummus for the party. All the guests asked where it was from. I proudly said “Majedah made it!” to which she modestly responded, “It’s no big deal, I made just before I came.” It is truly delicious – so smooth, creamy, and tangy. And the best part, it takes no more than 20 minutes to make. One of my favorite stories about this hummus is that one of our friends (hey Matt!) said he almost called us at 10pm a few days later to see if we had any leftover hummus – the store stuff just wouldn’t do! I wish he would have called, eating hummus is acceptable at any hour.
So here’s to you, hummus, for making the tahini I grew up with #mainstream. If you have 20 minutes, make this hummus, you will not regret it!
Also, be sure to check out one of earlier post, Nana B’s Famous Hummus ,for more hummus inspiration.
- 1 can chickpeas (15.5 ounce can) *
- 2 tbsp chickpea liquid (reserved from can)**
- 4 tbsp tahini***
- 2 garlic cloves, whole
- 1/2 cup fresh lemon juice
- 1 tbsp olive oil
- 1/4 tsp salt, more or less to taste
- Drain chickpea liquid from chickpeas. Reserve the liquid for future use.
- Place chickpeas, tahini, chickpea liquid, garlic, lemon juice, olive oil, salt in a blender.
- Blend until smooth, ~5 minutes.
- Place in fridge for at least 1 hour prior to serving.
- Serve with any type of bread, pita chips, crackers or vegetable crudités.